Crisp green onions, fresh dill and ripe tomatoes add zest to the exceptionally tender chicken and savory feta cheese in this rustic penne pasta dish. Serve with a fresh green salad and a glass of chilled Pinot Grigio.
Ingredients
Method
Fill a stockpot with water and bring to a boil over high heat.
Add the chicken to the boiling water, cover, and return to a boil.
Boil the chicken for 2 to 3 minutes. Turn off the heat, and let the chicken steep, covered, until the chicken is no longer pink in the thickest part of the breast, 10 to 12 minutes.
Using a slotted spoon, transfer the chicken to a plate and let cool for approximately 20 minutes. The chicken can be prepared a day ahead.
Cook the penne pasta according to package directions in salted boiling water. Drain thoroughly.
Meanwhile, in a large bowl, combine tomatoes, onions, dill, parsley, olive oil and pepper.
Slice the cooked, cooled, chicken into 2-inch pieces.
Add the chicken, feta and hot pasta to the tomato mixture.
Gently toss to incorporate. Season to taste.
Nutritional Info
Serving Size
Calories
800
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.